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Prep Time10 Minutes
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Cook Time10 Minutes
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Serving4
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Serving Size1 Cup
You know those nights when you want something that tastes like it came from a restaurant but took about 15 minutes from fridge to table? This Honey Garlic Butter Shrimp is exactly that. Plump, juicy shrimp coated in a sticky, golden sauce made from real butter, fresh garlic, and sweet honey — it’s the kind of dish that disappears before you even set the table.
What makes this recipe so special is the balance. The honey brings sweetness, the garlic brings depth, the butter brings richness, and a little soy sauce and lemon juice pull it all together into something that feels way more complex than the handful of ingredients it actually took. It works over rice, tossed with pasta, stuffed into tacos, or honestly just eaten straight from the pan with a fork.
This is a beginner-friendly recipe in every sense — no fancy techniques, no hard-to-find ingredients, and no way to mess it up as long as you don’t overcook the shrimp. Keep the heat high, move fast, and in 10 minutes you’ll have one of the best things you’ve ever made on a weeknight.
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Ingredients
Honey Garlic Butter Shrimp
Nutrition
Per serving
- Daily Value*
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Calories: 290 kcal
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Protein: 32g64%
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Carbs: 14g5%
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Fat: 12g15%
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Fiber: 0.2g1%
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Sugar: 11g
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Sodium: 620mg27%
Directions
This recipe comes together in two quick stages — first a fast sear to cook the shrimp, then a sticky honey garlic glaze built right in the same pan.
Step 1: Prep the Shrimp
Pat the shrimp completely dry with paper towels — this is the most important step for getting a good sear.
Season both sides with salt and black pepper.
Set them aside on a plate while you prepare the sauce ingredients so everything is ready to go when the pan gets hot.
Step 2: Mix the Honey Garlic Sauce
In a small bowl, whisk together the honey, soy sauce, fresh lemon juice, and red pepper flakes until fully combined.
The mixture should look glossy and smooth — no streaks of honey stuck to the bottom.
Set the bowl right next to your stove so you can pour it in quickly when the time comes.
Step 3: Melt the Butter and Cook the Garlic
Heat a large skillet or cast-iron pan over medium-high heat until the pan feels hot when you hold your hand 3 inches above it.
Add the butter and let it melt completely — it should foam slightly and start to smell nutty within about 30 seconds.
Add the minced garlic and stir constantly for 60 seconds until it's fragrant and just turning golden at the edges. Do not walk away — garlic burns fast and bitter garlic will ruin the sauce.
Step 4: Sear the Shrimp
Add the seasoned shrimp to the pan in a single layer — don't stack or crowd them, or they'll steam instead of sear.
Cook undisturbed for 1 to 2 minutes until the bottom side turns pink and starts to curl at the edges.
Flip each shrimp with tongs or a spatula and cook the other side for 1 minute more. They should be opaque all the way through with a light golden color. Remove them from the pan and set aside on a clean plate.
Step 5: Build the Honey Garlic Glaze
Pour the honey garlic sauce mixture directly into the same hot pan — it will bubble and sizzle immediately, which is exactly what you want.
Stir and let the sauce cook for 1 to 2 minutes, scraping up any browned garlic bits from the bottom of the pan as you go.
The sauce is ready when it thickens slightly and coats the back of a spoon with a glossy, sticky consistency.
Step 6: Toss and Finish
Return the cooked shrimp to the pan and toss to coat every piece in the glossy honey garlic butter glaze.
Let everything cook together for just 30 seconds so the sauce clings to the shrimp — not longer, or the shrimp will toughen up.
Remove from heat, scatter fresh chopped parsley over the top, and serve immediately with lemon wedges on the side.
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